Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 8 chicken thighs (can also use chicken breast, boneless and skinless)
  • 2 tbsp dijon mustard
  • 1/2 tbsp freshly squeezed lemon juice (approx.1 lemon)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 8 large carrots (at an angle, sliced on the bias)

Instruction

  • Preheat oven to 400 degrees.
  • Heat a large, oven-proof skillet over medium-high heat and add the olive oil.
  • In a large bowl, combine the chicken thighs, dijon mustard, lemon juice, kosher salt, pepper, and dried thyme and mix to evenly coat the chicken.
  • Add the chicken to the hot skillet and cook for 6-8 minutes until well-browned. Flip the chicken over, turn off heat, and add the carrots on and around the chicken in the pan.
  • Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink).
  • Carefully remove from oven and serve.